Name: Crispy Chilli Whitebait Salad with Salt and Vinegar ‘Crisps’
Yield: A Light Lunch or Starter for 4
Cuisine: United Kingdom
Ingredients: 2 fat carrots, coarsely grated; ⅓ cucumber, cut into matchsticks; rapeseed (canola) or sunflower oil, for frying; lemon wedges; 250 g/9 oz.fresh whitebait (or frozen**); big handful of fresh parsley, chopped; 3 slices pitta bread; 75 ml/2½ fl oz/5 tbsp.non-extra-virgin olive oil; 2 heaped tbsp flour; 1 tsp sumac; ½ tsp ground cumin; 1½ tbsp sea salt; 150 g/5½ oz white cabbage, finely shredded; juice of 2 lemons; 3 tbsp extra-virgin olive oil; salt and freshly ground black pepper; 2–3 sprigs of fresh tarragon, chopped; 1 heaped tsp English mustard; 125 ml/4 fl oz/½ cup malt vinegar; ½ tsp chilli powder (less if you’re a wuss); big handful of rocket (arugula); 4 pickled onions, sliced; ½ tsp salt

Preparation info

A Light Lunch or Starter for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Whitebait has to be one of the world’s great novelty foods – toy fish that you can chow down, head, tail and all.*

This recipe is proper fusion stuff: part Essex pub grub, part Levantine cuisine.

Ingredients

For the Salad

3 slices pitta bread
75 ml/2½ fl oz/5

Method

Preheat the oven to 190°C/375°F/Gas mark 5.

Carefully split the pitta bread slices so that you have 6 oval sheets, and spread them inner-side up on a baking sheet. Whisk the oil and vinegar together and brush the slices with the mixture before sprinkling them generously with se

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the Salad

Method

Part of